Preheat oven to 350�F. In a shallow dish, beat egg whites and water until foamy.

Chop pistachios and parsley finely or pulse them together in a food processor. Spread them out on a sheet of wax paper, making sure they�re evenly mixed.

Season pork chops with salt and pepper. Dip each chop in egg whites, followed by the pistachio mixture, pressing to coat chops on both sides.

Warm vegetable oil in an ovenproof skillet over medium heat. Brown the pistachio-crusted pork chops for 2 to 3 minutes on each side, turning carefully. Transfer skillet to the oven and bake until pork is cooked through, about 10 minutes. Serve with steamed carrots and dinner rolls.

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